SCORCHED CARROTS
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 3 (side dish)
Ingredients:
Bunch of 6 baby carrots
1 cup raw hazelnuts
1 tablespoon olive oil
1 clove garlic finely diced
1 shallot finely diced
1 tablespoon capers
Juice of ½ orange
25 grams butter
Method
Put a pot of salted water on high heat and bring to the boil, add carrots and boil for 1 minute and strain.
Put hazelnuts on a roasting tray and toast in an oven at 180 degrees Celsius for 10 minutes, keep an eye on them and make sure they don’t burn. When they are ready pour them out onto a tea towel, cover and use your hand to roll them around together and remove most of the skins. Roughly chop the nuts
In a hot griddle pan add carrots and a drizzle of olive oil and big pinch of salt and char grill.
To a pot add butter, garlic and shallots and cook to soften to shallots, add orange juice, pinch of salt and heat through. Then add hazelnuts and capers and stir through
To serve plate up the carrots and our sauce over the top.
